Thai Spicy Basil Eggplant & Asparagus
Serves: 2
Prep Time < 30 minutes
Ingredients:
1 eggplant, cut into chunks
1 bunch asparagus, bottoms removed
2 garlic cloves, minced
1/4 tsp red pepper flakes (I added more)
1/2 cup FRESH basil, leaves chopped once or twice (don't over chop!)
1-2 tbsp soy sauce (I used a lot more b/c my sauce wasn't too "saucy"
touch of toasted sesame oil - optional
pinch of dry basil - optional
Directions:
steam or stir-fry eggplant (steam ~15 minutes)
meanwhile, steam asparagus (~10 minutes)
saute garlic a little water 5 mins (using wok or large skillet)
add flakes, soy sauce, and basil. saute 3 more minutes
add eggplant and asparagus, stir to coat, cook 1 more minute or until warm
add optional dry basil before serving
serve over brown rice
I recommend doubling the sauce recipe, as did the original poster. It was just better that way. Mircea really like this stuff, and I felt that it was missing something but couldn't really pinpoint it. I thought it was way better the second day.
(My blogger is all sorts of jacked up right now. I want to give credit where it is due. This recipe is from "The Happy Herbivore" and I will post the link once I am able to do so.
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